Why You’ll Love this Pom Raspberry Beet Salad With Pomegranate Dre
Who doesn’t love a vibrant, nutrient-packed salad that’s as beautiful as it’s delicious?
This colorful creation combines earthy beets, crisp apples, and juicy raspberries for a perfect balance of sweet and tangy flavors. I’m obsessed with how the pomegranate dressing ties everything together.
What makes this salad special is its incredible texture—crunchy sunflower seeds, tender beets, and those little pops of pomegranate seeds.
It’s totally customizable too. Need it vegan? Just swap the honey for maple syrup. Want more protein? Toss in some chickpeas or quinoa.
What Ingredients are in Pom Raspberry Beet Salad With Pomegranate Dressing?
This vibrant salad is a rainbow on a plate, combining earthy, sweet, and tangy flavors that dance together beautifully. The star ingredients—beets, raspberries, and pomegranate—give it that gorgeous ruby color that makes it impossible to resist.
What I love most about this recipe is how the different textures play off each other: the crunch of cabbage, the tenderness of beets, and those delightful little bursts when you bite into a pomegranate seed.
For the salad:
- 1 cup grated Golden Delicious apples
- ¾ cup grated fresh red beet
- ¼ cup purple shredded cabbage
- ½ cup raspberries
- ¼ cup sunflower seeds
- ¼ cup pomegranate seeds (dried ones work too)
For the pomegranate dressing:
- 2 tablespoons POM pomegranate juice
- 1 tablespoon extra virgin olive oil
- ½ tablespoon apple cider vinegar
- ½ tablespoon honey or your favorite sweetener
- Salt and pepper to taste
When shopping for these ingredients, freshness matters, especially for the beets and raspberries. If fresh pomegranate seeds aren’t available, the dried ones mentioned in the recipe make a fantastic substitute without sacrificing that signature pop of flavor.
For those with dietary restrictions, the honey in the dressing can easily be swapped for maple syrup or agave nectar. And don’t skip the sunflower seeds—they add a nutty depth and protein boost that elevates this salad from side dish to potential main course.
How to Make this Pom Raspberry Beet Salad With Pomegranate Dre
Making this vibrant salad is surprisingly simple, with most of the work involving a bit of grating and basic prep. Start by peeling, washing, and grating ¾ cup of fresh red beet, then set it aside.
For the 1 cup of grated apples, keep those nutritious skins on—they add extra fiber and nutrients that would be a shame to waste. Think of all that goodness going straight to your body instead of the compost bin!
Once your beets and apples are ready, grab a medium bowl to combine all the colorful ingredients. Add your grated beets, grated apples, ¼ cup of purple shredded cabbage, ½ cup of raspberries (handle these gently, they’re delicate little things), ¼ cup of sunflower seeds, and ¼ cup of pomegranate seeds.
For the dressing, simply whisk together 2 tablespoons of POM pomegranate juice, 1 tablespoon of extra virgin olive oil, ½ tablespoon of apple cider vinegar, ½ tablespoon of honey or your preferred sweetener, and salt and pepper to taste. Pour this gorgeous ruby dressing over your salad, then toss and mix everything together until well combined.
The entire process takes less than 15 minutes, which makes this an ideal dish for busy weeknights or last-minute dinner party contributions.
What you’re left with is a symphony of colors and textures that’s as beautiful as it’s delicious. And can we talk about how fancy it looks? It’s the kind of dish that makes people think you spent hours in the kitchen, when really, you were just cleverly grating vegetables while listening to your favorite podcast.
For an even smoother dressing preparation, consider using a professional Vitamix blender to perfectly emulsify the ingredients to silky perfection.
Pom Raspberry Beet Salad With Pomegranate Dressing Substitutions and Variations
While the core ingredients create a perfect harmony of flavors in this vibrant salad, I’m a firm believer in making recipes your own through creative substitutions.
Can’t find pomegranate seeds? Try dried cranberries or chopped dried cherries.
Swap sunflower seeds with pumpkin seeds or toasted walnuts for different texture and nutty flavor.
Not a fan of cabbage? Kale or spinach work beautifully.
Golden beets offer a milder, sweeter alternative to red beets.
For the dressing, maple syrup can replace honey, and lemon juice works in place of apple cider vinegar.
The possibilities? Endless, delicious, and completely up to you.
What to Serve with Pom Raspberry Beet Salad With Pomegranate Dressing
Three perfect companions elevate this vibrant pom raspberry beet salad from side dish to stunning meal centerpiece.
I love pairing it with a protein like grilled salmon or herb-roasted chicken, which complement the earthy-sweet flavors without overwhelming them.
For a complete vegetarian option, serve alongside quinoa cakes or a hearty slice of rustic grain bread spread with creamy goat cheese.
Can you imagine how beautiful this ruby-hued salad looks next to golden-brown proteins?
The brightness of this salad also balances richer dishes perfectly.
On warm days, I think it’s divine with nothing more than a glass of crisp Sauvignon Blanc or sparkling water with mint.
Final Thoughts
This pom raspberry beet salad has completely changed how I think about everyday ingredients. Who knew beets, apples, and raspberries could create such a vibrant, nutrient-packed masterpiece? The pomegranate dressing ties everything together with its sweet-tart complexity.
What I love most is how adaptable this salad is. Don’t have sunflower seeds? Try pumpkin seeds or chopped walnuts.
The beauty lies in the balance of textures—crunchy, soft, juicy—and the stunning colors that make it Instagram-worthy before it’s delicious-worthy.
It’s simple enough for weeknights, elegant enough for company. Pure food magic.
